Sour Cream-Dill Potato Salad

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 cup cucumber diced english
• 0.8 pound fingerling potatoes 
• 1.5 teaspoons optional: dill fresh chopped
• 1.5 tablespoons greek yogurt plain fat-free
• 0.3 teaspoon kosher salt 
• 2 tablespoons cup heavy whipping cream sour reduced-fat

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Place a saucepan filled two-thirds with water over high heat.
2. Cut potatoes into 1-inch pieces.
3. Add potatoes to pan; cover and bring to a boil. Reduce heat to medium-high; cook 5 minutes or until tender.
4. Drain.
5. Combine cucumber, sour cream, yogurt, dill, salt, and pepper in a large bowl.
6. Add drained potatoes to cucumber mixture, and toss gently to coat.